Neither do I PP , especially at this time of year when the herring shoals are off the East Anglian coast. I have at least one whole crab a week, herring, mackerel or sardines and a meal of salmon. That doesn't take into account the smoked salmon and trout that we have quite often because the Farmshop gets offcuts at a very reasonable price. All the above are fresh ... There's also always a few tins of sardines in the cupboard for impromptu lunches. I love oily fish and really can't relate to the rather pejorative description at the beginning of the article.

I love fish and when on holiday I'm often more or less pescetarianBut many weeks at home I often just make the recommendations, not sure why because I have a good fishmonger on my high street, I just don't feel like cooking and eating it sometimes, probably cooking smell has something to do with it. I do eat a lot of canned (sardines especially) and prepared fish (rollmops, smoked mackerel etc.) in salads and sandwiches for lunch

But I know a lot of people who are terrified of fish bones and who do find the term "oily fish" off-putting, as if they want oily fish you get a shudder, ask if they'd like a smoked salmon sandwich or nicoise with fresh tuna and they grab it!

Love oily fish and both me and Mr S eat loads of it. Having said that, I can understand why some people can't abide it. My sister, for example, tried and tried to like oily fish but it just turned her stomach (and she was a foodie). I think it's one of those Marmite things.

I eat a lot of oily fish but rarely cook it as I prefer it from tins, like Sue it may be the smell. In any case, with the exception of smoked, I prefer tinned to fresh. I also buy offcuts of smoked salmon for sandwiches because if it's between 2 slices of bread who cares

Love fresh salmon and tinned but don't eat it often. I have had a tin of wild salmon in the cupboard for weeks, also a tin of sardine fillets in sunflower oil. I have no idea where the sardines came from, I certainly didn't buy them.On having a bone density blood test yesterday I discussed with the lovely nurse at the surgery my diet. She told me to up my oily fish intake, so that is the plan. Any nice ideas for these sardines? I don't even know what to expect when I open the tin. Bit wary! Never eaten sardines before! The salmon I may mix with mayo for a jacket potato topping or sandwich filling with cucumber. Strangely enough, when I worked my way into veganism aged 14, I gave up red meat and dairy easily, that was a doddle, but I could not give up tuna for ages. Then, a couple of years ago when I started eating salmon again, I tried a tuna sandwich and I physically threw it back up. I couldn't eat tuna now if you paid me.

If the sardines are tinned in oil or water then I love them on toast, whacked under the grill and squirted with lemon juice ... a great lunch.I'm not so keen on them in tomato sauce, but OH likes them and he has those on toast too.

Love it fresh or tinned. Not sardines or pilchards in tomato sauce though, always in olive oil.

After the surprise confession by Mr R that he really dislikes salmon, in any form I have been somewhat limited because we live so far from the coasts where oily fish is readily available. We can get smoked mackerel and haddock and even the odd kipper. Love sardines in Olive oil on toast with chopped raw onions and herbs and a good splash of tabasco. I almost always choose fish when we eat out and I cook it as a main meal at least once a week.

Cooking for those you care about is the most profound expression of love - Anne-Sophie Pic

I've recently been getting tinned pilchards for my dog and I give him one and a half pilchard on top of his dinner in the evening. He has inflammatory bowel disease and has problems digesting food so is underweight for his breed. He is perfectly healthy, just quite skinny. I am hoping the fish will add something to his diet that he can digest because I can't increase his feed as it just goes straight through him as bulk. He certainly seems to love them ....(what am I saying , he's a cocker spaniel, he loves food)

I love it but don't eat as much as I should, I eat more of it in the summer with salads etc. I do like tinned pichards in a pie topped with cheesy mash. I did have sardines on toast for lunch today though (and hadn't seen the article at that point )

I also like them with pasta. I've never done a proper 'pasta con le sarde', but used to have puttanesca or a smplified version thereof quite regularly. Mrs B isn't one for tinned oily fish, or olives for that matter, so it's less often for me now. She will eat Swordfish, tuna or salmon steaks and has a particular fondness for smoked salmon, so makes up her intake that way.

I saw Man v Food yesterday where they showed Fry Sauce which I had never heard of before. Basically an American version of our Marie Rose sauce. I whipped up a batch a moment ago to have with my tinned salmon in a sandwich at some point.

Hands up ! I'm guilty ! I have good intentions but meat always seems to work its way into our menus. Having said that, I have a tin of mussels in tommy sauce (bought in Spain) and I have all the ingredients for a Paella in the next few days....

I did buy (reduced) a pot of smoked mackerel and horseradish pate in the farm shop so that will be on the lunch menu tomorrow. It will be a selections of tapas and bready types.

Badger's mate wrote:I love herring in all its forms; hard roe, soft roe, freshly cooked, smoked or pickled in all the various ways. If I were limited to eating one animal species, the herring might well be my choice.

Pickled herring meant rollmops when I was a boy, but then I discovered matjes, and the cider vinegar ones at Cley and all the creamy mustardy variants. I once stayed at a B&B on the Faroes with 4 types of pickled herring for breakfast - heaven!

Lidl do nice pickled herrings in a couple of different sauces. They're MSC certified, from Lithuania, Baltic presumably, in oval plastic pots.

I used to like the Orkney pickled herrings but alas they are no moreMy fishmonger sells the Silver Tide herrings, from SpeysideI'm not keen on Lidl roll mops, overly sharp pickles and the cucumber spear is nasty

When Mr S and I were 'babysitting' my poorly friend in NW Scotland recently, a local called in with two freshly caught herrings. She thought friend might fancy them but leaving all else aside, friend is a vegi so Mr S and I had said herrings for our tea. They were delicious.

I eat fish at least once a week. Sometimes “oily”sometimes not. I love fresh sardines on holiday but a bit smelly to do at home. Tinned, either in oil or tomato sauce on toast is a great lunch at least once a fortnight. As I’m on hormone tablets following breast cancer I need to ensure a good calcium intake (greater risk of osteoporosis apparently) and bony tinned sardines are especially good (and delicious)! Am I odd in preferring fresh salmon to smoked?